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Doenjang Jjigae Recipe (Korean Fermented Soybean Stew)

It took Korean American chef Hooni Kim an entire year to perfect his mushroom-anchovy dashi, which he uses as the base of this everyday stew. Gochujang adds a subtle layer of heat to the broth, and doenjang boosts its richness and silkiness. Korean chiles (gochu) range from mild green asagi to red hot cheong-yang, but …

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Mussels with Pale Ale and Spicy Aïoli Recipe

While we highly recommend sourcing Montauk Brewing Co.‘s Driftwood Ale, any English-style pale ale will work for these herb-infused steamed mussles from Eli Sussman. Don’t forget plenty of crusty bread—as anyone who loves mussels will tell you, the best part of enjoying the dish is sopping up the heady, aromatic jus that collects at the …

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Ecuadorian Sweet Plantain Pudding Recipe (Chucula)

Among Amazonian communities in northeastern Ecuador, chucula is a staple food. At its most basic it is simply ripe bananas mixed with water, a few spices, and a sweetener such as panela or honey. It’s simple to prepare, just boiled in a pot, and can then be eaten either warm or cold. This recipe, which …

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Moroccan-Style Honey-Braised Lamb Shanks Recipe

Lamb shanks are braised for hours with a sweet sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at Mansouria in Paris. For a more aesthetic presentation, french-cut the shanks. (Frenching is the culinary term for removing meat, fat, and sinew to reveal the clean bone.) The North African spice blend ras …

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Zabaglione Recipe | Saveur

In Italian, sbaglione means “big mistake.” This happy accident may have been “mistakenly” invented in Florence—though it is usually made with marsala, the famous Sicilian fortified wine. The recipe eventually migrated to France, where it is known as “sabayon,” and is typically made using the local white wines. Feel free to swap out the Marsala …

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Red Lentil Soup Recipe with Squash (Shorabit Jarjir)

Protein-rich red lentils and hearty butternut squash are transformed into a silky soup; served with flatbread, it’s a simple and comforting main course. Check out all of our soup recipes here. Featured in: “Heart of Palestine.” Red Lentil and Squash Soup (Shorabit Jarjir) Protein-rich red lentils and hearty butternut squash are transformed into a smooth …

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Spiced Oatmeal Recipe with Dried Fruit and Pecans

Spices including cardamom, star anise, and ginger jazz up this warm breakfast cereal from New York Times restaurant critic Pete Wells. Steel-cut oats, also known as Irish or pinhead oats, take longer to cook than rolled and instant varieties, but boast a satisfying and toothsome texture that is well-worth the wait. Check out all of our breakfast recipes here. Featured in: “Morning …

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Baked French Toast with Cream and Eggs

This savory French breakfast of baked, cream-soaked toast and eggs is deceptively simple (and scalable) but lavish. The cream soaks into the garlic-rubbed bread and thickens to a rich sauce right in the skillet resulting in a savory French toast. Our recipe is inspired by the great English food writer Elizabeth David’s 1955 collection of …

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Gulab Jamun Recipe from Maneet Chauhan

Gulab jamun, translating to “flowery fruit,” is a traditional dessert enjoyed throughout the Indian Subcontinent. Usually served for celebrations, the syrupy spheres are traditionally perfumed with rosewater and saffron and are individually portioned, for ease in sharing. Best eaten warmed, gulab jamuns are always adorned with a choice of nuts, gold leaf, and occasionally shredded …

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